Mini Latkes With Salmon-Olive Relish

Ingredients

• 1.5 lb baking potatoes peeled
• 0.8 cup canola oil 
• 2 large eggs lightly beaten
• 8 servings garnish: green onion curls 
• 1 teaspoon coarsely ground pepper 
• 1 teaspoon kosher salt 
• 0.3 cup matzo meal unsalted
• 8 servings salmon-olive relish 
• 1 small onion sweet

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• wire rack
• box grater

Directions

1. Grate potatoes and onion through large holes on a box grater. Pat grated potatoes and onion dry with paper towels.
2. Place potatoes and onion in a large bowl. Stir in lightly beaten eggs and next 3 ingredients.
3. Drop potato mixture by heaping tablespoonfuls into hot canola oil in a large, deep skillet over medium-high heat; cook 2 to 4 minutes on each side or until golden brown.
4. Drain latkes on paper towels, and sprinkle with kosher salt to taste, if desired. Top each latke with 1 tsp. Salmon-Olive Relish.
5. Garnish, if desired.
6. Serve immediately.
7. Note: To keep latkes warm before topping with relish, place on a wire rack on a baking sheet.
8. Place in a 250 oven up to 30 minutes.